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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Put summer vegetables to work in easy, eggy frittata

By Susan M. Selasky





http://www.JewishWorldReview.com | (MCT) Eggs are one of those ubiquitous foods. You almost always have some in the refrigerator. They're inexpensive and easy to crack open and use to whip up something for dinner. And, although they used to have a bad rap because of the fat and cholesterol in the yolk, that's no longer the case. Even Dr. Mehmet Oz has said, "They do not increase your cholesterol."

He includes a hard-cooked egg among his 10 daily essential foods because they are loaded with protein.

One large egg has about 5.5 grams of protein and 68 calories. Eggs are also a source of lutein, an antioxidant that is good for eye health.

Breakfast for dinner can be quick, easy and inexpensive.

When I saw that I had a few leftover spears of delightful Michigan asparagus, half a red pepper, a few mushrooms and eggs, a frittata came to mind. It was also a way to use the perennial chives that I like to work into dishes.

Frittatas are Italian omelets with the ingredients mixed in rather than folded inside the eggs. You just need to saute the ingredients first in a bit of oil or butter before adding the eggs.

Any diced or sliced vegetables work; asparagus, mushrooms, red peppers and zucchini work great. And just about any variety of shredded cheese mixed in with the eggs is a good bet. Just before adding the egg mixture, spread the sauteed vegetables so they are in an even layer.

Frittatas should be cooked slowly over medium heat for just a minute or so, and then over low heat on the stovetop until the top is just set. The trick to shaping the frittata is to use a rubber spatula to continually push the egg mixture from the sides toward the center as the eggs set.

When the top is still wet but the bottom and sides are cooked, you can flip it to cook the top or finish it under the broiler. Flipping it is fine if you're making a small one, which is easy to handle. But if you're making a larger frittata, it's easier to finish cooking the top under the broiler. Just make sure the nonstick skillet you are using is broiler-safe.

Once you've removed the frittata from the broiler, immediately sprinkle it with more shredded cheese and some minced or snipped fresh herbs for a nice presentation if you wish.

When finished, frittatas look like an egg pizza and are usually cut into slices like a pizza.

This simple frittata made dinner a snap. To round out the meal, I paired it with mixed field greens tossed with a light vinaigrette.






ASPARAGUS FRITTATA


Serves: 4 (or 2 generously)
Total time: 30 minutes


  • 4 large eggs

  • 1/4 cup 1 percent milk

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 to 2 tablespoons unsalted butter, divided

  • 1 cup 1-inch pieces of asparagus plus additional asparagus tips for the top

  • 1/4 cup diced red pepper

  • 1/4 cup sliced green onion

  • 1/4 cup sliced mushrooms

  • 1/2 cup shredded Gouda cheese or favorite cheese

  • 2 tablespoons grated Parmesan cheese

  • Snipped fresh chives or favorite herbs for garnish

  • Mixed field greens tossed with vinaigrette for serving, optional


Preheat the broiler to high, with the oven rack about 4 inches from the heat source.

In a medium bowl, whisk together the eggs, milk, salt and pepper until combined and the mixture is all yellow. Set aside.

In a 10-inch ovenproof nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add the asparagus pieces, red pepper, green onion and mushrooms; saute about 5 minutes or until the veggies are slightly soft. If the bottom of the skillet seems too dry, add the remaining tablespoon butter.

Pour the egg mixture into the skillet and sprinkle with the shredded cheese. Cook about 1 to 2 minutes or until the edges just start to set. Reduce the heat to low.

Start pushing the cooked egg mixture, using a rubber spatula, along the edges toward the center while scraping up any cooked mixture on the bottom. Tilt the pan, swirling the uncooked eggs toward the edges.

Cook about 6 to 8 minutes or until the frittata is almost set but the top looks wet. Place the skillet under the broiler to cook the top of the frittata. Watch carefully, it should only take 1 to 2 minutes.

Carefully remove from the broiler. Run a spatula around the edges to loosen the frittata from the pan.

Slide out onto a serving platter, sprinkle with the Parmesan cheese and fresh herbs.

Cut into slices and serve.

194 calories (63 percent from fat ), 14 grams fat (7 grams sat. fat ), 5 grams carbohydrates , 14 grams protein , 351 mg sodium , 272 mg cholesterol , 1 gram fiber.

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© 2011, Detroit Free Press Distributed by McClatchy-Tribune Information Services.